Post by Spirit Shadow on Dec 2, 2014 2:42:19 GMT
Southern "Soup Beans" {Pinto Beans}
1 lb. pinto beans
6 cups water
2-3 big meaty ham hocks
2 slices of bacon, fried and chopped
1 small onion, finely chopped
1 clove garlic, minced
1 tsp salt
1/4 tsp ground black pepper
Directions: Soak beans overnight if you have time. The next day, rinse and drain them and put them into a soup pot or dutch oven with your ham hocks, bacon, onion, and garlic. Don't salt at this point or it will make the beans tough. Add in 6 cups water or enough to just cover the beans. Bring to a full boil for about 10 minutes. Then turn down the tempand let cook until tender - about 3 hours in a simmering pot. Stir from time to time and add more water if necessary. You want the gravy to look thick like a stew and not thin like water.
Remove the ham hocks and place on a plate - shred the ham hocks and put them back in the pot. Add salt and pepper, and allow beans to continue to cook on low while you make your cornbread.
By the time the cornbread is ready, the bean liquid should have reduced to a thick broth. Ladle out the beans into wide shallow bowls, then top the beans with onions, if desired and serve with cornbread.
1 lb. pinto beans
6 cups water
2-3 big meaty ham hocks
2 slices of bacon, fried and chopped
1 small onion, finely chopped
1 clove garlic, minced
1 tsp salt
1/4 tsp ground black pepper
Directions: Soak beans overnight if you have time. The next day, rinse and drain them and put them into a soup pot or dutch oven with your ham hocks, bacon, onion, and garlic. Don't salt at this point or it will make the beans tough. Add in 6 cups water or enough to just cover the beans. Bring to a full boil for about 10 minutes. Then turn down the tempand let cook until tender - about 3 hours in a simmering pot. Stir from time to time and add more water if necessary. You want the gravy to look thick like a stew and not thin like water.
Remove the ham hocks and place on a plate - shred the ham hocks and put them back in the pot. Add salt and pepper, and allow beans to continue to cook on low while you make your cornbread.
By the time the cornbread is ready, the bean liquid should have reduced to a thick broth. Ladle out the beans into wide shallow bowls, then top the beans with onions, if desired and serve with cornbread.
